Last week, Wheeling Jesuit University, Wheeling, WV, reported on the results of a recent study that investigated the effects of different types of chocolate on cognitive performance, mood and task workload. The study, "Effects of Chocolate Consumption on Enhancing Cognitive Performance," was led by Bryan Raudenbush, Ph.D., associate professor of psychology and director of undergraduate research, Wheeling Jesuit University.
Participants in the study consumed either 85 grams of milk chocolate, dark chocolate or carob. The study also included a control group that did not eat anything. After 15 minutes, the subjects took a series of computer-based neuropsychological tests assessing word discrimination, verbal memory, design memory, attention span, reaction time, problem solving and response variability. Mood and task workload were also assessed.
"Composite scores for verbal and visual memory were significantly higher for milk chocolate than the other conditions," says Raudenbush in a Wheeling Jesuit University press release. "Consumption of milk or dark chocolate showed improved impulse control and reaction time. These findings provide support for nutrient release via chocolate consumption to enhance cognitive performance."
Chocolate contains substances, like theobromine, phenethylamine and caffeine, that act as stimulants in the body after consumption. Information from the study shows that these substances then might play a part in boosting mental performance. The university noted that previous research had found that the nutrient content of foods can aid glucose release and facilitate increased blood flow in the body.
According to the university, Raudenbush plans to present the study's findings at a professional conference this summer.
